Lighter creamy coleslaw

Easy
July 2018

Easy
July 2018

Serves 8
Hands-on time 15 min

A lighter take on the classic barbecue side, with a fresh herby dressing. It’s lower in calories than the mayo-laden stuff and tastes just as good too.

Gluten-free
Vegetarian

Nutrition: per serving

Calories: 97kcals
Fat: 6g (0.5g saturated)
Protein: 3.8g
Carbohydrates: 5.5g (5.3g sugars)
Fibre: 3.8g
Salt: 0.1g

Nutrition: per serving

Calories: 97kcals
Fat: 6g (0.5g saturated)
Protein: 3.8g
Carbohydrates: 5.5g (5.3g sugars)
Fibre: 3.8g
Salt: 0.1g

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Ingredients

250g fromage frais
4 tbsp mayonnaise
Finely grated zest and juice ½ lemon
1½ tsp caraway seeds, lightly toasted in a dry pan
Large handful fresh tarragon and parsley leaves, chopped
1 large carrot
1 large fennel bulb
Bunch spring onions
½ hispi (pointed) cabbage

250g fromage frais
4 tbsp mayonnaise
Finely grated zest and juice ½ lemon
1½ tsp caraway seeds, lightly toasted in a dry pan
Large handful fresh tarragon and parsley leaves, chopped
1 large carrot
1 large fennel bulb
Bunch spring onions
½ hispi (pointed) cabbage

Method

In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
well with salt and pepper.
Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.

Method

In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
well with salt and pepper.
Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.

delicious. tips

If you can’t find fromage frais use low-fat natural yogurt instead.
Make 2-3 hours ahead, cover and chill until ready to serve. The coleslaw will keep in the fridge for up to 2 days but the veg won’t be as crunchy.
We reduced the amount of mayonnaise and replaced high-fat cream with lower-fat fromage frais to bring the fat content down. (Using low-fat mayonnaise will bring it down further.) Fresh herbs add flavour.

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